Times to defrost will vary depending upon the amount of prawns/water etc. The best way to check to see if they are ready is to pick up a prawn and gently squeeze the flesh behind the head, it should feel firm but not frozen....

A whole chicken will still take quite a while to thaw. You should plan on at least 24 hours for every 5 pounds. So a 6-pound chicken will take a bit longer than 24 hours to thaw, and a 9-pound chicken will take two full days to thaw.

thaw tuna quickly? Yahoo AnswersStrawberries are a delicious and versatile fruit that can be used to make nutritious smoothies, decadent desserts, healthy low-calorie salads or be eaten straight out of the carton as a snack. how to grow a pine cone bonsai If you have to thaw seafood quickly, either seal it in a plastic bag and immerse it in cold water, or -- if the food will be cooked immediately thereafter-- microwave it on the "defrost" setting and stop the defrost cycle while the fish is still icy but pliable.. How to make fish and chips style chips

The Big Thaw Safe Defrosting Methods - Good Vittles

Thawing fish in a microwave is a quick method but is not recommended because of the difficulty in getting the different thicknesses to defrost evenly. Defrosting times vary according to different microwaves and according to the form of fish (whole or pieces) …

If you are unsure of the amount of time needed to defrost the poultry, start off by turning the microwave to the defrosting setting and defrosting the meat for two minutes. Leave the meat to stand for one or two minutes and then check the progress.

Oh, chicken. The versatile protein is both a dream and a nightmare. We love it because of how easy it is to buy, store, and cook, and we kind of hate it for the same reasons.

If you are unsure of the amount of time needed to defrost the poultry, start off by turning the microwave to the defrosting setting and defrosting the meat for two minutes. Leave the meat to stand for one or two minutes and then check the progress.

Times to defrost will vary depending upon the amount of prawns/water etc. The best way to check to see if they are ready is to pick up a prawn and gently squeeze the flesh behind the head, it should feel firm but not frozen.